Triple Chocolate Macarons

Pulse the icing sugar, cocoa powder and ground almonds in a food processor for 90 seconds or so.

Sieve the ingredients into a large bowl (maybe even twice if its still lumpy) and leave to one side. (Its VERY important to sieve them!)

Using an electric whisk, whisk up the egg whites until they’re thick and foamy and starting to form soft peaks.

Gradually add the white caster sugar 1 tsp at a time like you would a meringue, whisking in between each addition fully, until all of the white caster sugar is incorporated.

Once incorporated continue to whisk for 5 minutes until its smooth and light!

Once finished, fold the mixture into the sugar, cocoa and almond mix – try to be gentle and use as little mixing as possible – I do mine in about 20 folds!

Using a piping bag and a 1cm round nozzle, pipe the Macarons either onto a Macaron mat using the guides, or a lined baking tray with parchment paper underneath! (The mixture is quite runny, so be careful that it doesn’t go everywhere or you make the shells too big!)

Tap the trays onto the work surface several times so that you knock out the air bubbles and leave the Macarons on the side for ONE HOUR so that a skin is formed – this stage is important.

Preheat the oven to 130ºC and bake the Macarons for 16-20 minutes until they have risen to have their “feet”, and are starting to peel away from the tray.

Leave them to cool fully before trying to remove them!

Once the shells have cooled – remove carefully from your trays and line them up.

Drizzle on some melted white chocolate. (I used a disposable piping bag with the end snipped off)

Leave to dry.

Once dry, in a heatproof bowl, microwave the double cream and dark chocolate in 20 second bursts until smooth.

Pipe a small amount into the middle of a shell.

Push another Macaroon on top of the on to form your classic filled Macaron!